Special Request Jamie Oliver’s Italian Sausage Pasta
When we have a birthday in this house I always offer to make them ANYTHING they want. So when the eldest wanted a pasta dish he picked one out of “Jamie’s Italy“- Linguine alla carbonara di salsiccia (sausage carbonara) Doesn’t it sound better in Italian!!!! Sausage pasta sounds just NAFF
My daughter likes, no LOVES me to make a dish that uses “spicy sausage” aka chorizo, but this recipe calls for uncooked sausage meat. I used best quality black pepper sausages in this recipe. Sometimes if you are lucky you can get some Italian spiced sausages, that would be just PERFECT in this dish. Jamie says it’s like a breakfast pasta, but I for one wouldn’t be a fan of pasta for breakfast!
This of course is my take on it as I did not have all the exact ingredients. As Usual.
Jamie Oliver’s Linguine alla carbonara di salsiccia
4 quality sausages- Italian if available
2 slices of green bacon, thinly sliced
freshly ground black pepper
4 large free-range egg yolks
100 ml cream
50 g Parmesan cheese , freshly grated
1 lemon , zested
1 sprig parsley , chopped
extra virgin olive oil
I started by slitting the sausage skins lengthways and pop all the meat out. Then as Jamie suggest- Used wet hands to roll little balls of sausage meat about the size of large marbles and place them on a plate.
Next fry the sausage meatballs until golden brown all over, then add the bacon and continue cooking for a couple of minutes, until it’s golden. While this is cooking, bring a pan of salted water to the boil, add the pasta, and cook according to the packet instructions. (It’s a much shorter cooking time for fresh pasta- but a far superior taste in my opinion)
In a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley.
NB: This step- adding cream to carbonara is an OUTRAGE in Italy, but I don’t really mind in this sauce, as it’s not a pure carbonara anyway.
When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pan. Add the hot sausage meatballs and toss everything together. The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble. The sauce should be smooth and silky. If the pasta becomes a little too stiff looking add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season if necessary, drizzle with extra virgin olive oil and serve. Divine.
Needless to say it went down very well, it’s a really nice summer dish, and would have gone really well with some griddled courgettes.